80% Bread Flour 20% Graham flour 60% Hydration 40% Sourdough Starter 8 hours of Bulk Fermentation 18 hours of Cold …
source
60% Hydration Sourdough Bread
80% Bread Flour 20% Graham flour 60% Hydration 40% Sourdough Starter 8 hours of Bulk Fermentation 18 hours of Cold …
source